— Anna Marie Trotman

There are, uh, definitely, uh, recipes and procedures out there that'll get you down that path to something that is reminiscent, uh, of feta cheese. And, um, you know, flavor wise, you can start to develop some of that tanginess. Um, I haven't come across, um, great sort of crumbs, uh, yet on, at least on the types of feta that I've enjoyed, um, in the plant-based versions. But if you spend the time and age them and dry them out, then you can start to develop some of that firmer texture that starts to, to cleave or break or, or crumble at least around the edges. And then, you know, you can, uh, hold that in ample olive oil, um, you know, with herbs, uh, added to it, again, to bring in some dimension of flavors that we associate, at least with some, uh, versions of feta cheese service. Okay. So, um, if your time is limited, then just take a look online at this point at, uh, you know, a recipe and a procedure that'll get you down the path toward replicating feta cheese. If you have more time, start to experiment with making your own in, uh, the aged fashion, okay? Which will also alter the texture of the finished product. And, um, let's see here, again, understand that as we make something that is different from the original, we should reasonably expect different results. And here is, is a good example where, um, I would say manage your expectations in terms of trying to exactly replicate feta cheese instead, look for something that's in the spirit of feta cheese.